Why does cooked meat have to cool down before it is refrigerated? Why should meat be defrosted in the fridge instead of on the countertop? For the same reason: to avoid bacterial growth. Extreme temperature changes abet bacterial growth in meat, poultry and seafood.

That’s also why thawing and refreezing of uncooked or cooked meat and seafood is not recommended. You increase your risk of bacterial contamination when the item goes through several temperature changes.

Defrost frozen meat/seafood overnight on the lowest shelf or in the meat drawer—you don’t want raw drippings contaminating other foods.

Let cooked meat sit in a room-temperature container for half an hour; then cover and immediately refrigerate it. Meat that is already at room temperature or just slightly warm can be refrigerated as is.